Bell Pepper Stuffed Tacos are baked with your favourite taco toppings inside making a great low-carb and low-calorie meal or appetizer option. We love this no-fuss Taco Stuffed Pepper recipe.
A couple of days ago I posted one low-carb taco option that we had for dinner one evening, Taco Lettuce Wraps.
The other was *insert drumroll*, Bell Pepper Stuffed Tacos!
I’m not sure which of these variations was my favourite, and my girls couldn’t decide either.
They say that the most healthy of foods are the most colourful, and Bell Pepper Stuffed Tacos sure are colourful and just plain fun to eat.
I think I enjoyed taking photos of these too much, it’s one of the few times the girls hovered during a recipe photo session and complained about me taking too long.
Once I gave the go-ahead, the kids started eating among the photo props as to not wait any longer.
This bell peppers recipe was a weeknight meal enjoyed by the whole family, and a nice change to taco tuesday.
Bell Pepper Stuffed Tacos are baked with your favourite taco toppings.
Taco Stuffed Peppers are low-carb keto recipe and tasty!
Yes, they are a great alternative to a delicious taco!
How to Make Pepper Stuffed Tacos
You’ll need the following ingredients:
- bell peppers
- lean ground beef (or ground turkey, ground chicken)
- olive oil, to use when cooking the meat in a skillet
- taco seasoning mix
- chopped lettuce
- chopped tomato
- shredded cheese of choice (I use cheddar cheese or a cheese blend)
- sour cream and salsa to top, if desired
Bell Pepper Stuffed Tacos are very easy to make, and takes little time to prep and cook.
You simply stuff your favourite taco toppings into bell pepper halves and bake in a preheated oven.
The baking time is just a few minutes.
Of course you can half the pepper how you want.
This depends on the size of your peppers, and preference.
I chose to use the large bell peppers yet next time I’ll try making this recipe with the mini ones, to make bite sized pieces.
How great would this be for a party appetizer too?!
Do You have to cook meat before stuffing peppers?
The taco meat does have to be cooked in a large skillet over medium heat, before filling into the peppers.
Once all the fillings are cooked, then you stuff to bake.
The baking is to soften cook the peppers and melt the cheese.
How do you make stuffed peppers not soggy?
The best way is to make sure the mixture is not dripping with liquids before stuffing the peppers.
So make sure to use lean meat, and drain any excess fat and liquid before adding in other ingredients to the meat.
Cook the seasoned ground beef mixture down and drain again if necessary.
Taco Stuffed Pepper Alternatives and Toppings:
I love to top with fresh veggies, and sour cream and salsa.
Yet you have options to make these your own. Add black beans into the mixture if you’d like it cooked in, or a bean puree on top.
You can also add in chili powder, lime juice, green onions, pinto beans, enchilada sauce, tomato sauce, or your other favorite taco toppings.
This is such a great tasting healthy taco recipe.
Yet if you aren’t necessarily picky on it being low carb, this bell pepper recipe is still a tasty choice.
Top with crushed tortilla chips if you’d like!
I love picking these up fresh out of the oven and eating them as a finger food.
Yet feel free to use a fork and knife as they can get messy as the best tacos do.
keto taco stuffed peppers has been an easy weeknight dinner for us.
Keep in mind, you can also use the mini peppers, and make this a low carb and keto appetizer recipe too!
This recipe is a great one to add to the easy dinner rotation for a nice refreshing change.
The taste, crunch, colour, and for a heathy swap! Don’t just use green bell peppers thought, make it colourful!
Taco Stuffed Pepper leftovers:
It’s best to make as many as is needed right now.
If you do want leftovers, make the meat mixture and then place in an airtight container or covered with plastic wrap.
You can refrigerate the meat mixture for up to 5 days. Then assemble again before cooking.
Once we went overboard and made too many.
So we re-heated the leftovers the next day and some sogginess in the peppers meant a fork and knife was required to eat them.
And if you are looking for another great Mexican recipe to add to your rotation, check out these Creamy Chicken Enchiladas.
Or perhaps you’ll be into this Skinny Flatbread Taco Pizza.
- 4 bell peppers
- 1 lb ground beef or turkey
- 1/3 cup taco seasoning
- 1 cup chopped lettuce
- 1/2 cup chopped tomato
- 1 cup shredded cheese of choice
- sour cream and salsa to top, if desired
- 4 tbsp water
- Pre-heat oven to 400F
- Brown ground meat in a pan until cooked, stir in the taco seasoning and water and continue to cook for another 2-3 minutes. Remove from heat.
- Slice each bell pepper in half and remove the stem and seeds, and place them on a cookie sheet or in a baking pan
- Fill each bell pepper with lettuce, taco meat mixture and top with tomatoes and cheese. You can also add other preferred topping such as avocado, cilantro, jalapeños etc.
- Bake for 20 minutes or until cheese is browning. Top with sour cream and salsa if you wish before eating. Enjoy!
Nutrition Information:Yield: 8 Serving Size: 8 servings
Amount Per Serving: Calories: 225Saturated Fat: 7gCholesterol: 55mgSodium: 268mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 14g